St. Paul daily globe., 1887-05-29

light, take a cupful of granulated sugar
and beat all together with will. Make
a puff paste and roll very thin but firnE
Make turnOVerS, using l desert SpOonfu
of the mixture for each one. Be very
careful in folding together that there
are no air holes left.-IDA G. THoMr
son, 631 Cedar street, st. Paul. h
iA''F WHIP SYLLABUB. &
'9lOne pint of cream; 'sifted white sugar
to your taste; half lumber of white
wine; the grated rind juice of a lemon
Beat all to stiff froth.-MRs. Il. Goes
WELL, $50 Ravine street, st. Paul.
ORANGE SHERBET.
One tablespoon Nelson's gelatine dis
solved in tablespoons cold water;
add l pint boiling water, 1 cup
sugar, and the Juice of 3 large oranges
and 2 lemons. Strain and put in freezer.
-ELFRIDA STAMM, Merriam Park,
MINI.
FLOATING ISLAND.
One quart of milk, 5 eggs; beat the
| whites t4a frOth, having the milk ready
| boiling; With spoon place the whites
in it; turn over quickly and place them
| on a plate: beat the yelkS we'll; add 1
large spoonful of flour, 2 tablespoonfuls
| of sugar, teaSpOOnful of lemon extract
and large spoonfuls of milk; STIR all
| together, then pour into the hot milk,
| stirring to keep it smooth; let it boil,
then pour into deep dish. put whites
on top; little jelly will improve the
looks.-MRs. A. J. HARDWOOD. 3O36,
Grand avenue, Minneapolis.
BANANA FLOAT.
Not original, but well-tried and good.
Three pints sweet milk, package Cox
gelatine, g cup sugar, 6 bananas; soak
the gelatine, add it and the sugar to the
| boiling milk, and cook 10 minutes; pour
| into form, and when it begins to set
add the bananas; set the form on ice to
| harden; to be eaten with cream and
| Sugar.-MRs. G. w. SMITH, 1870 Hill
side avenue north, Minneapolis.
LEMON TARTS.
Squeeze 2 large lemons and crate the
rindS, strain the juice and add 2 ounces
| OF ground almonds, 2 ounces of grated
bread crumbs, 2 ounces of Suet or fat,
6 eggs, yolkS and whites beaten separ-
| ately to a snow, with ounces of sifted
sugar; make light puff paste around
| the diSh and bake in a quick Oven.-
| ANNIE SOLOMON, 2S0 Pleasant avenue,
| st. Paul.
CHOCOLATE TARTS.
Line IL tart or patty pans with rich
sfiaky pie crust and bake in moderate
oven: when done fill them with the fol-
lowing mixture: One-half cup milk and
ill up the cup with water; place on stove
in stew pan and add cup sugar, / tea
spoon butter, pinch of soda, Is cake
grated chocolate; then when it boilS add
q cup of water, in which has been dis
solved l tablespoon of cOrnStarch; let
the whole boil for few moments and
take from the stove; when cool add tea
spoonful extract of vanilla; fill the tart
shells; ice the tops; set in oven until
froSting hardens.-E. MANSFIELD, 1914
Twenty-second street, Minneapolis.
BOSTON CREAMPUFFs.
One pint of water, Is pound of
butter, q of pound of flour, 10
eggs. Boil the water and butter to-
gether, and stir in the flour while
boiling, then cool the miXture; add
eggs l at a time, stirring thoroughly
but not beat them; this should be Suffi-
GENTLY thick to not run as it is dropped
in the tin to bake; bake them about IS
minutes until they are delicate brown;
make small opening in one side. and
fill with the following custard: Put /
quart of milk over to boil; beat eggs
and 2 cups of sugar together; add cup
of flour, and stir all into the boiling
milk; this makes 81 puffS.
FRUIT PUFFS. &
One pint flour, 2 teaspoonfuls of
salt; sift all together, then stir i'm
sweet milk till thick batter is formed:
put tablespoonful of batter into tea
cups till half the batter is used, place or
it spoonful of any kind of canned
fruit of preserve or of Stewed apples
without the juice; put spoonful of bat
ter on top of the fruit in each cup; set
the cups in a steamer and steam 80
minutes: for sauce, take 1 cup of sugar,
2spoonfulS batter, stir to cream, add
the fruit juice and little grated nut
meg, or the sweet cream with sugar and
nutmeg.-MRS. E. j. STEARNS, Hutch
inSon, MINI.
ICE CREAM.
One quart cream, l pint new milk,
sweeten quite sweet with pulvarized
sugar, season with vanilla, whip the
cream, then add milk, sugar and flavor
ing and put in freezer: if the cream is
not very rich, add less milk. To freeze,
put layer of ice in bottom of freezer,
then a layer of salt and so on until
freezer is full, then turn the beaterS I'M
til it can be turned no longer, adding
salt and ice as it meltS away; then take
ing very careful not to let any
ice or salt get into the cream;
then pack the freezer anew with ice and
salt, turning off the water at this time.
Cover it over with an old piece of car
pet and set in cool place and in two
hours it will be ready to serve. If cup
of hickOry-nut meats are put in the
cream will be much improved. Or
when half frozen if a half dozen ban
anas, but in quite thick slices, be added
a delicious banana cream will be served
LOUISE MARCH, 2207 North Fremont
avenue. Minneapolis.
RANRERRY TAJ,TS
/ One cup raiSinS, stoned and chopped.
cup sugar, l lemon grated, juice and
all. Set the ingredients on the back of
stove and cook slowly until like jelly.
When done stir into it l beaten egg.
This will make jelly for 16 tarts. Make
the tarts out OF rich paste, cut round,
|! jelly. put ,Pp one-half; then fold together
and baketaE9 = Mrs. j. III. PHINNEY, De-
troit, Mini;
.,, ROCK CREAM.
Boil a teacup of rice saturated with
powdered loaf sugar. Pile it on a dish
and lay on it in different places pour
chunks of iell or preserves of any kind.
beat up the whites of 5 eggs with a
little white sugar and flavor with lemon
extracts, adda teaspoon of rich cream
drop, and drop it on the rice, giving it
the form of plate of snow-MRs. w.
A. HILL, Saltwater, MINI.
PRUNE WHIP.
fqIaf pound prunes, stew and season.,
take out stones, beat white of 2 eggs
beat all together, and bake twenty min
uteS; before taking to the table whip
cream and pour over-MRS. III. G..
SHRAAIM, Cottage Grove, MINI.
\ y fr6 CREAM PUFFS.
One cup boiling water water, scant Is
cup butter, cup -four; boil water and
butter together. when boiling stir in
-four; when cold beat in eggs, put in
papered pan by spoonfuls and bake i'm!
quick oven fifteen minutes before look
ing ing at aad them; lll Wnen e9ld @ with whip.